Trippa alla genovese – Tripe Genovese
1 Onion 1 Celery stalk 1 Carrot Parsley (optional) 600 g Tripe already cut into strips 300 g Potatoes or 4 potatoes in chunks 200 g Tomato pulp 100 g White wine q.b.Pepper q.b.Salt flavored with Mediterranean herbs to taste
Casserole Food processor Wooden spoon Strainer / Colander
How to make Trippa alla genovese -Tripe alla Genovese
First, ask the tripe shop or your butcher to cut the tripe into strips. If you use supermarket tripe, it will already be cut.
Wash the tripe in a colander under running water. Drain well.
Put three tablespoons of EVO oil in an earthenware casserole (or a steel pot) and brown the previously chopped flavors.
Add the tripe and let it season for 10 minutes, stirring occasionally.
Add the flavored salt (or regular salt and add sage and rosemary to the initial chopped mixture), pepper, and sprinkle with a glass of dry white wine.
Let the wine evaporate, and add the beans and tomato puree.
When it boils, lower the heat and leave to cook for 1 hour, first with a lid and in the last minutes without.
Just before turning off the heat, adjust the salt and add, if you like, a sprinkling of chopped parsley.
Types of tripe
The rumen is also known as tripe, belly, cross, crucetta or busecca
The reticulum is also commonly referred to as a cap, butt, honeycomb, sonnet, Bonetta, or Berretta.
The omasum is formed by a bag with many lamellae and is also commonly called foglietto, foiolo, centopelli, libro mille fogli or millepieghe.
The abomasum is the last of the four cavities of the stomach of ruminants and is commonly called frasame, lampredotto, ariccia, riccioletta, tranciata, arrangiata, spannocchia.
Trippa alla genovese – Tripe Genovese is a regional recipe from Liguria